Lebanon

Hummus bil lahm

Name: Hummus bil lahm
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 1/2 cups cooked warm chickpeas, boiled; 1/4 cup tahini; 3 tbsp lemon juice; 2 cloves garlic; 1/4 cup ice water water; 2 tbsp olive oil; 200 g lamb or mutton mince minced mutton (goat mince, ground goat); 2 tsp (samneh) ghee; 1 tsp baharat; 2 tbsp slivered (or pine nuts) almonds; a pinch for paprika kashmiri chilli powder; a few leaves chopped flat leaf parsley; Salt, to taste

Hummus already had your heart. Now it wears a crown of sizzling spiced lamb.

35 minTime

22 gProtein each

mildSpice

Hummus, but make it a feast2 chapters · 1 min read

Make it your way

Grandma's wayLebanese table classic, with lamb and nuts.

The original

470kcalsame

22 gproteinsame

10 gfibresame

35minutessame

The original hummus bil lahm.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups cooked, warm

Tahini¼ cup

Lemon juice3 tbsp

Garlic2 cloves

Water¼ cup ice water

Olive oil2 tbsp

Minced mutton (goat mince, ground goat)200 g lamb or mutton mince

Ghee2 tsp (samneh)

Baharat1 tsp

Almonds2 tbsp slivered (or pine nuts)

Kashmiri chilli powdera pinch, for paprika

Flat leaf parsleya few leaves, chopped

Saltto taste

Method

4 steps

1Blend the warm chickpeas with tahini, lemon, garlic and salt. Stream in the ice water with the blender running.
2Toast the almonds in the ghee until golden. Lift them out and keep the ghee in the pan.
3Raise the heat, add the mince with baharat and a little salt. Fry, breaking it up, until browned and crisp at the edges.
4Swoosh the hummus into a shallow bowl with a well in the middle. Spoon in the hot lamb and its juices, then the almonds, olive oil, paprika and parsley.

Serve it like this

Spread in a wide shallow plate with a deep swirl, lamb piled in the centre, nuts and parsley over. Serve warm with pita, pickles and radishes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lebanon

Hummus bil lahm

Hummus already had your heart. Now it wears a crown of sizzling spiced lamb.

35 minTime

22 gProtein each

mildSpice

Hummus, but make it a feast2 chapters · 1 min read

Make it your way

Grandma's wayLebanese table classic, with lamb and nuts.

The original

470kcalsame

22 gproteinsame

10 gfibresame

35minutessame

The original hummus bil lahm.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups cooked, warm

Tahini¼ cup

Lemon juice3 tbsp

Garlic2 cloves

Water¼ cup ice water

Olive oil2 tbsp

Minced mutton (goat mince, ground goat)200 g lamb or mutton mince

Ghee2 tsp (samneh)

Baharat1 tsp

Almonds2 tbsp slivered (or pine nuts)

Kashmiri chilli powdera pinch, for paprika

Flat leaf parsleya few leaves, chopped

Saltto taste

Method

4 steps

1Blend the warm chickpeas with tahini, lemon, garlic and salt. Stream in the ice water with the blender running.
2Toast the almonds in the ghee until golden. Lift them out and keep the ghee in the pan.
3Raise the heat, add the mince with baharat and a little salt. Fry, breaking it up, until browned and crisp at the edges.
4Swoosh the hummus into a shallow bowl with a well in the middle. Spoon in the hot lamb and its juices, then the almonds, olive oil, paprika and parsley.

Serve it like this

Spread in a wide shallow plate with a deep swirl, lamb piled in the centre, nuts and parsley over. Serve warm with pita, pickles and radishes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hummus bil lahm

Make it your way

Ingredients

Method

Hummus bil lahm

Make it your way

Ingredients

Method

Make it a meal